Pork Chops with Arugula and Teardrop Tomatoes

Cooking Instructions

Method:

If there are bones, remove them from the pork chops. Using a meat mallet, carefully pound chops until they are uniformly 1/4-inch thick. Season chops with salt and pepper. Dip each chop into beaten eggs, allowing excess to drip off. Dredge each chop in breadcrumbs and set on a plate.

In a large skillet, set 1/4 cup of olive oil over medium heat until just smoking. Add butter and allow it to foam for 10 to 15 seconds. Place chops in pan and cook until light golden brown, about 5 minutes a side (use tongs to carefully turn chops). Add more oil if necessary, 1/2 a Tablespoon at a time, to avoid scorching the breading.

In a large bowl, combine arugula and tomatoes. Add remaining 3 Tablespoons olive oil, lemon juice, salt, and pepper. Toss to coat the greens.

Place one pork chop on each of the 4 warmed dinner plates. Divide arugula salad evenly among the plates. Place a lemon wedge on each plate and serve immediately.

Round Out the Meal: With roasted Brussels sprouts with rosemary and thyme

From The Babbo Cookbook by Mario Batali (Clarkson Potter, 2002)

Adapted By: StarChefs